Awrey’s Karat Cake

Awrey’s Karat Cake

By Gloria Pitzer, as seen in The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 4)

INGREDIENTS:

1 C. sugar

2 eggs

6-oz. oil

1 1/2 C. flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp. salt

1 tsp. cinnamon

1 1/2 C. grated, raw carrots

1/2 C. [canned] crushed pineapple, drained

INSTRUCTIONS:

Combine first 3 ingredients, beating 4 minutes with electric mixer on high speed. Sift next 5 ingredients together and add to first mixture, blending well for 3-5 minutes.

Add carrots and pineapple, beating just until incorporated – not over-mixing! All of ingredients should be [just] moistened, as in muffin batters. Pour batter into two well-greased and floured 9-inch pans or an oblong 13-inch pan, baking at 350°F for 40 minutes or until it tests done. Cool in pan, on rack, dusting in powdered sugar while still warm.

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